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Gerard Bertrand Minervois La Liviniere Le Viala - 2016 (750ml)
Gerard Bertrand Minervois La Liviniere Le Viala - 2016 (750ml)
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The Viala comes from a small parcel of land at the Château Laville Bertrou, situated amongst the exceptional terroirs of the appellation La Livinière, officially acknowledged since 1998. Gérard Bertrand acquired this uncommon plot of land in 1997 and encouraged the development of strong and powerful wines. This wine benefits from the semi-arid Mediterranean climate; the Viala is exposed to the conditions of the mid-south in the heights of the village la Livinière at around 120m of altitude. The ground is made of a mosaic of stripped marlstones, associated to chalky limestone, as compact limestones date back to the Eocene period, from millions years ago. This type of ground naturally limits the growth of each grape, but thanks to a long settling period, it helps their resistance to the rainfall and aquatic stress. The strong summer sun helps the favored process of the slow maturing of the grapes. The three grapes assembled for this wine express in a complementary way the hints of this unique terroir that is the Viala.
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Old-vine Carignan grapes, fully ripened on infertile soils in a warm summer, produce by far the best Carignan wine. The key here is that yields have been restricted and there is enough ripe fruit character to mask the naturally high tannins and acidity.
The Languedoc and Roussillon are two adjoining but distinctly separate wine regions in southern France. The Languedoc consists of two main regions: The Aude, home to the sub-regions of Limoux, Corbieres, Fitou, Minervois, and the Herault, which includes Picpoul de Pinet and the vin doux naturels producing regions of Banyuls, Frontignan, Lunel and Mireval.
Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used.Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.